Nutritional Facts

Directions

In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.

In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).Yield: 6 servings.

Originally published as Apple Butternut Soup in Light & Tasty
December/January 2008, p57